Veg Lasagne. Today I am teaching you guys how to make a simple VEGGIE LASAGNA w/ Fresh vegetables & homemade sauce. Lasagna, or lasagne is a absolute favorite of many Indians. Thin sheets of pasta layered with red sauce, white sauce, vegetables and cheese.
You can make vegetarian lasagna similar to how you make meat lasagna, except you leave out the meat and.
This vegetarian lasagna is so, so tasty!
It's made with my magic onion masala sauce I hope you love this vegetarian lasagna!
You can have Veg Lasagne using 37 ingredients and 7 steps. Here is how you cook it.
Ingredients of Veg Lasagne
- It's of For the tomato sauce.
- It's 1 1/2 cups of fresh tomato pulp.
- You need 1 tbsp of olive oil.
- Prepare 1 tsp of finely chopped garlic (lehsun).
- Prepare 1/2 cup of finely chopped onions.
- Prepare 1/2 tsp of dried oregano.
- It's 1 tsp of dry red chilli flakes.
- You need 2 tbsp of tomato ketchup.
- You need 1 tsp of chilli powder.
- You need to taste of Salt.
- Prepare 1/2 tsp of sugar.
- You need sheets of For the lasagna.
- Prepare 4 of lasagne sheets, readily available in the market.
- It's 1 tsp of oil.
- You need to taste of Salt.
- It's of For the roasted vegetables.
- Prepare 1/2 cup of diagonally cut coloured capsicum (red, yellow and green).
- It's 1/2 cup of diagonally cut baby corn.
- It's 1/4 cup of broccoli florets.
- You need 1/2 cup of diagonally cut zucchini.
- Prepare 2 tsp of olive oil.
- It's 1 tsp of finely chopped garlic (lehsun).
- It's 1 tsp of dry red chilli flakes.
- It's to taste of Salt and freshly ground black pepper (kalimirch).
- It's of For the creamy vegetables.
- You need 1 cup of milk.
- Prepare 1 tbsp of plain flour (maida).
- Prepare 1/2 cup of chopped coloured capsicum (red, yellow and green).
- It's 1/4 cup of baby corn roundels.
- You need 1/2 cup of broccoli florets.
- Prepare 1 tbsp of butter.
- You need 1 tsp of garlic (lehsun) paste.
- You need to taste of Salt and freshly ground black pepper (kalimrch).
- You need of Other ingredients.
- You need 1/2 cup of grated mozzarella cheese.
- It's 1/2 cup of grated processed cheese.
- You need 1 tsp of dried mixed herbs.
Excuse me, I mean, Indian vegetable lasagna! Vegetable Lasagne Recipe, Learn how to make Vegetable Lasagne (absolutely delicious recipe of Vegetable Lasagne ingredients and cooking method) Brimming with many. Laura Wright of The First Mess filled her vegan lasagna recipe with carrots, zucchini, and cooked lentils. Indeed, the Veg Lasagne with Paneer is a self-contained meal as the lasagne sheets play host to a basketful of juicy and crunchy veggies, succulent paneer and a tangy tomato sauce, all of which is.
Veg Lasagne step by step
- For the tomato sauce 1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. 2. Add the onions and sauté on a medium flame for 1 to 2 minutes. 3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. 4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside..
- For lasagna sheets 1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil. 2. Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other. 3. Drain and remove it on a plate. Keep aside. 4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets..
- For the roasted vegetables 1. Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds. 2. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside..
- For creamy vegetables 1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside. 2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds. 3. Add the coloured capsicum and sauté on a medium flame for 1 minute. 4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes..
- 5. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. 7. Divide the creamy vegetables into 2 equal portions and keep aside..
- How to proceed 1. Spread ¼ cup of prepared tomato sauce evenly in a baking dish. 2. Place 2 cooked lasagne sheets evenly over it and press it lightly. 3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it. 4. Top it with the roasted vegetables and spread it evenly. 5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it..
- 6. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it. 7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it. 8. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve immediately.
A vegetarian or vegan lasagna would taste delicious with just noodles, faux-cheese and sauce, but to give her dish some heft, Lauren adds veggies to her noodle party. roast veg lasagne. Vegetable Lasagne is an Italian staple. It is easy & best traditional Italian dish for dinner. It is vegetable mixed with sauce and layered in between of the lasagna sheets. Vegetarisk lasagne är en riktig vinnare i köket.